Claire Sonnet
What do psychology studies and in-room service have in common? At first glance, not much and yet, it was during her psychology studies while working in restaurants earning her pocket money, that Claire Sonnet discovered her love of service: "I decided to reorient myself after my bachelor's degree and to take a training course, followed by a bachelor's degree in hotel and restaurant management".
Even today, she still remembers the beautiful theme dinners and a beautiful complicity with her teachers, including Dominique houé, Céline Nacusion and Patrice Geins: "They really helped us grow, even in the choice of internships," whether at the Yacht Club de France, the Galvin at Windows in London and then within the Lezama group in Madrid. Every year that passed , she becomes more sure of the choice she had opted for a few years back: "We touch the human and ultimately it's another way to express her interest in others".
From the years she spent at FERRANDI Paris, she remembers the values of teamwork, sharing and transmission, values that she holds high in the different establishments in which she worked when she left FERRANDI: first at the Plaza Athénée alongside Denis Courtiade, whom she considers "as the one who taught her everything", then at the Crillon when it reopened to take over the management of the restaurant l'Ecrin. Before joining, as Restaurant Director, her current establishment, the prestigious restaurant louis XV within the Hôtel de Paris in Monaco.
What motivates her today on a daily basis is, "the human aspect, to contribute to the fulfillment of my employees and of course the meetings with customers from all over the world. And then there is no routine in our business, with 100 cutlery sets a day at the top and a team of fifty people, 20 of whom are dedicated to the dining room. The imposed rhythm requires stamina because it is a very demanding job mentally and physically. But to hold this position is a source of pride and honor," she emphasizes.
Her dream one day is to open her own establishment "but if it doesn't happen, it won't be serious," she says, because she has "the most beautiful job in the world, at least one of the most beautiful" ; giving happiness to others. "It takes an open mind, taste for others, for products to do this job well," she concludes.
FERRANDI Paris:
- In 3 words : Sharing, Open-mindedness, Excellence
- Dish: A mix of Peruvian and Japanese cuisine, in reference to a beautiful meeting with Lucas Felzine.
- What would you like at FERRANDI Paris? "All the best for the next 100 years".